My effort at a seasonal fruitcake, baked in medium and small loaf tins was not entirely successful.
Having soaked the fruit in wine I should have drained off all the liquid before adding the fruit to the mix. The batter, as seen above, resulted in being a bit on the 'sloppy' side.
Never mind.... the cake is a bit moist to the point of being more of a dumpling than something that leaves crumbs on the plate.
What to do? Heat up a slice in the microwave and serve with custard.
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